Chipotle Chicken Tacos with Avocado Cilantro Sauce

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We are well within the midst of a hectic Baseball and Softball season in this household. We literally get home at close to 8pm 2-3 times a week. I know all you Baseball mamas out there can relate! Therefore I have been making a lot of crockpot meals so dinner is literally ready when we walk in the door. Now I would prefer to not eat dinner that late but it is better than the alternative of fast food.

These chicken tacos are fabulous! The chicken shreds perfectly and you can control the spice/heat of the sauce by adjusting the amount of chipotle peppers you add in. I like a bit more spice in my dishes so I keep a cute little bowl with extra adobo sauce nearby if I want to add more heat.

Adding thin slices of radish to the taco rounds out the heat with a crisp cool bite of tang, and the avocado cilantro sauce. OMG do not even get me started on that! Creamy Greek yogurt and avocado blended with garlic and cilantro, it is the perfect accompaniment to the fiery chipotle chicken.

Avocado Cilantro Sauce Ingredients:

½ Cup of water (add more as necessary to thin up the sauce to desired consistency)

Directions:

In a slow cooker place the chicken breasts on the bottom and pour red enchilada sauce over the top. Sprinkle taco seasoning over sauce and chicken, mix. Add in chopped Chipotle Pepper.

Cook on low for 8-10 hours

Shred chicken in crock pot.

In a flat grill pan on medium to low heat warm up the taco shells.

Just before serving place the avocado (minus skin and seed), Greek yogurt, garlic, cilantro and water in a food processor or blender. Blend until smooth. You may need to add more water to get it to a desired consistency for the tacos.

Oh, hi there!

I'm Jillian: A self taught cook with a hardcore sweet tooth, especially for anything chocolate! I started blogging to share my love of cooking and food. Hopefully some of my favorite recipes will become yours as well. Read More…